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Grilled Watermelon with Feta and Mint
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Photography by Felicia Campbell for Edible San Diego
Ingredients
Serves 4-6
- 1 small (3 lb) watermelon
- Granulated or brown sugar
- 2-3 limes, for squeezing
- Black pepper or red pepper flakes
- Feta cheese
- Fresh mint, cut into thin ribbons
- Sliced red onion, optional
Instructions
- Cut watermelon into triangles with rind attached, about ½ inch thick. (The rind helps to hold the fruit together while it grills)
- Sprinkle both sides of each wedge with a dusting of sugar (this will help you get those beautiful grill marks), a squeeze of lime, and a sprinkle of black pepper or red pepper flakes.
- Grill over high or direct heat for a couple of minutes per side, until grill marks appear. Remove from grill and top each wedge with crumbled feta and ribbons of diced mint. For a bit of a bite, add sliced red onions. Serve immediately.
Felicia Campbell
Felicia Campbell is an award-nominated writer, editor, and producer. She is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia; numerous travel guides; and Chasing Iraqi Chicken: A Memoir (forthcoming). She writes about culture, travel, food, and lifestyle and has held editorial positions at Saveur, Times of Oman, Phoenix New Times, and Edible San Diego. She now works with authors as a developmental editor and writing coach, produces digital videos, and is developing a documentary series about endangered cuisines. Learn more at feliciacampbell.com and follow her work on Instagram at @hungryfi
